Advances in Allergen Recognition of Bee Pollen and the Potential Application in Allergen Degradation by Microbial Fermentation

YIN Shuting; JIANG Yusuo; LI Qiangqiang; WU Liming

doi:10.13386/j.issn1002-0306.2021060122

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 427-434. > DOI: 10.13386/j.issn1002-0306.2021060122

YIN Shuting, JIANG Yusuo, LI Qiangqiang, et al. Advances in Allergen Recognition of Bee Pollen and the Potential Application in Allergen Degradation by Microbial Fermentation[J]. Science and Technology of Food Industry, 2022, 43(14): 427−434. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060122.

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Advances in Allergen Recognition of Bee Pollen and the Potential Application in Allergen Degradation by Microbial Fermentation

1.
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
2.
College of Animal Science, Shanxi Agricultural University, Jinzhong 030801, China

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Received Date: June 16, 2021
Available Online: April 28, 2022

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Abstract

Bee pollen is collected from flowering plants and added with nectar and salivary gland secretions by honeybees. Bee pollen is abundant in various nutrients and active ingredients, and exerts excellent medicinal efficacy. However, some susceptible population developed clinical allergic symptoms due to eating bee pollen, which caused serious influences to the food safety and further application of bee pollen. Currently, the research on the allergenic mechanism of bee pollen is insufficient, which limits the utilization of bee pollen. The research advances of bee pollen allergenicity and allergens, as well as the microbial fermentation techniques for allergen degradation are summarized and discussed, aiming to provide a reference for the development of bee pollen allergen removal technology in the future.
- bee pollen,
- allergenicity,
- allergens,
- microbial fermentation,
- allergen degradation

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